Roasted Italian Zucchini

Roasted Italian Zucchini

Roasted Italian Zucchini

Seasonal vegetables are in full abundance this time of year and will continue through the summer. I wanted to share a delicious zucchini recipe that I just made for some guests.

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Roasted Italian Zucchini
Zucchinis are plentiful in the spring and through the summer. There are so many wonderful and tasty options – grilled, baked, sautéed or raw with a veggie dip!
Roasted Italian Zucchini
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Roasted Italian Zucchini
Instructions
  1. Preheat oven to 375. Prepare a lipped cooking pan with parchment paper. Spray with olive oil non-stick spray.
  2. Wash and clean zucchini and slice lengthwise. With a knife, lightly score width-wise across the zucchini, as this enhances cooking and helps toppings absorb! Layer on pan.
  3. Spread tomato paste on the zucchini.
  4. Layer red peppers on top of tomato paste, add basil, oregano, garlic and any other seasoning you may wish to add. I love Everything But the Bagel seasoning. It works great on these!
  5. Sprinkle the mozzarella on top.
  6. Cook on bake/roast setting on the middle rack of the oven for 20 minutes. Then move to the top rack on high broil for 5 min or so until the cheese is lightly browned. Watch carefully so they do not get too crispy!
Recipe Notes

Melissa's Notes:

This is an easy and delicious recipe that can be used as a side dish, as I did with homemade spaghetti sauce and angel hair pasta. Add a piece of grilled fish or chicken along with a salad and you have a very healthy meal.

 

Nutritional Value per serving: Calories 129, Protein 5.5g, Carbs 19g, Fiber 4.5g, Fat 3g.

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